Morning all! I hope everyone is having a rockin’ fall so far. I can’t believe Halloween is in ten days as I haven’t even done a dry run of my costume yet – EEK! This season has just been flying by, so when I realized I hadn’t made any fall-ish meals yet I decided to whip up some pancakes using a favorite recipe with a dash of fall spice. I suggest eating these while watching Hocus Pocus, wearing flannel fall leaf patterned pajamas, and being surrounded by pumpkins, ya know, for the full experience. 😀

Cook time: 20 minutes
Servings: 2-3

Ingredients
1 1/2 cups flour
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/8 tsp ground cloves
1 tbs brown sugar
1 tbs baking powder
3/4 tsp salt
1 1/4 cup milk
2 eggs
2 1/2 tbs vegetable oil
1 tsp vanilla
1/2 cup pecans
2 tbs butter
butter + syrup for serving

First add all of the dry ingredients and spices to a large bowl and mix them together. In a separate bowl whisk the milk, eggs, vegetable oil and vanilla together. Add the wet ingredients to the dry and mix until the batter is moistened. Heat a lightly oiled griddle over medium-high heat and use a 1/4 cup measuring cup to scoop the batter onto the griddle. Wait until you start to see bubbles coming up through the middle of the pancake, then flip. Cook for just another minute until slightly golden. While cooking the pancakes, add the pecans and two tablespoons of butter to a saucepan on low heat. Cook for just about five minutes until the pecans are slightly caramelized.

To serve the pancakes, get a big ole’ heaping stack of them on a plate, top with some butter, pecans and syrup – devour!